Kara’s Second Pierogi Day @ Omi’s

Pierogi Day is a Family tradition for the “K” Family. Ken, his sister, mom and dad have been making pierogi’s a few days before Christmas since Ken can remember.

So it only seemed fair to let Kara roll the dough this year!

Pierogis are made of traditional potato and sauerkraut fillings stuffed inside a sour cream, flour and egg dough to make these delicious soul filling Polish dumplings!

Pierogis are traditionally made for Christmas, but Ken and I actually enjoy them all year round or for any special event. There’s a ton of work involved in making them, but the reward is definitely worth it!

You can fry the pierogi with some butter and onions and serve them with sour cream on the side after they have boiled.

Here is a great recipe that is almost identical to Omi’s that I found on AllRecipies.com.

INGREDIENTS

Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Potato Filling:
3 tablespoons butter
1/2 cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder

DIRECTIONS

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.